Won on Ebay on April 23, 2013 for $31.25 plus $13.31 shipping from Akron, Iowa. The seller was 53brent. The seller responded to my inquiry about the pans history that the pan “was purchased at a recent estate auction in Northwest Iowa.”
Won on Ebay on April 23, 2013 from Norwich, New York. Seller was keepers52. Given to Jeff for his 34th birthday.
Won on Ebay of April 15, 2013 for $34.99 plus shipping for $14.80 from Wildwood, Pennsylvania. Sold by Scott known on ebay as smilekc.
I wrote to Scott for any history and he responded that he “bought this skillet at of all places a car parts flea market!! A guy in his 70’s had it along with piles of antique car parts. He was extremely grumpy, so he didn’t offer any details of how long he had it. It was in the Ohio town of Canfield. It didn’t get too far from home, Sidney, Ohio, home of Wagner is a few hours drive away. The owner was an Ohio resident, I don’t think he was too far from home at the flea market. I’ve had it for a year. I have a small collection of cast iron cookware, but I have a 1 year rule. If I haven’t cooked with it in 1 year of taking ownership, I sell it.”
Made between 1935 and 1959 per the Cast Iron Collector as it has the stylized logo.
Won on Ebay on April 16, 2013. Seller was old*griz*dog from Lafayette, Indiana. Given to Jeff for his 34th birthday.
His response to my inquiry was that he bought it at an estate auction in Lafayette where “a lot” of iron was being sold. That would indicate a collector or a cook with a passion for cast iron.
Wapaks were made from 1903 to 1926.
Yesterday the Enterprise #10 I won on Ebay for $9.99 arrived and cleaned up nicely. This morning we made our first shopping trip to Allied Kenco Sales in Houston and have found another true “toy” store.
Bought a 1/4″ and 1/2″ die to go with the 3/16″ that came with the grinder. Also both an aluminum stuffing cone, two kinds of sausage seasoning and a book.
Went to B&W Meat Market and told the women I wanted a pork butt to make sausage. She asked would I like their pork trimmings that they use to make sausage. She said it has a 80/20 meat to fat ratio and that is what I had read is the correct ratio. We bought 10 lbs. for $1.99 per lb. and that was a nice price.
At home, I only found a little gristle as I cubed it.
Fed about half through the 1/2″ die for the first grind ever with the #10 and it went great. Kneaded in the one of spices and reground in through the 3/16″ –that went well.
Reinstalled the 1/2″ die and began to grind the other half. Found that the die’s was turning as the 
notch was not engaging the cast-in protrusion at 12 o’clock position in the main grinder body. Took it apart, cleaned out stuff we thought was making it screw up and finally noted that die with its beveled edge had to be pushed hard up against the bode when the screw on collar was tighted down. Even then it would slip down and start to turn.
Installed the 1/4″ die that does not have the beveled edge and it engaged the body well. Smooth cutting resumed and we finished seasoning and regrinding with the 3/16″.
As the store did not have a #12 Kidney die I had decided the 1/2″ would work to run the 3/16″ grind through to stuff the casings. I left the cutter out and it stuffed the casings fine.
We had soaked the casings and had a clump of slimy white stings. Mary finally got them to open up so she could rinse the insides as instructed and I finally got one end to open and slide on the stuffing chute. Mary fed the casings as I pulled them onto the chute.
The ground sausage turned smoothly into the casings. One lesson learned was to not tie the end until the meat is coming out and there is no air trapped inside the chute that turns the casing into a balloon.
The three-hour event would have been shorter and less stressful if the die had not turned and caused confusion and frustration. I should have also clamped down the 3/4″ cutting board the grinder was clamped on.
Won on Ebay on April 11, 2013 for $24.95 plus $18.30 shipping from Ashland, Pennsylvania. Seller was Ed known on Ebay as dealing-post. He said “what I know about this griddle is that it came from a farm in center Pa. [east] of Lewisburg around Hazleton, Pa. I got this at an auction.”
Won on Ebay April 07, 2013 for only $9.99 plus shipping of $16.09. Seller was cwdchk, cwdchk23707@yahoo.com, in Portsmouth, Virginia. The auction was over on a Sunday afternoon at 6:30 pm and I guess no one was paying attention. I was also the only bidder. Coincidental that today we ground our first meat and made sausage for the first time and them won this larger grinder for only $9.99.
I asked the seller for info on the history of the grinder and he responded: ” I bought it at an estate auction many years ago cause I like antiques and have had my own shops in the past for which I still have boxes and boxes of inventory.”
We brought from the farm Dad’s two meat grinders and have been reading about grinders and uses. Admittedly I have spent more time looking at larger grinders on ebay and even bought a Griswold 1110 that has not yet arrived. Since learned it is a small grinder.
Yesterday, we bought a book on making traditional sausages and picked up more tips on how to make it.
Today; the Universal grinder was cleaned completely; we went to Fiesta and bought a 3.5 lb. pork butt; removed most of the grizzle and silver skin; cut off then chopped the fat layer into 1/4″ cubes; and the meat into about 3/4″ pieces. Put the grinder in the deep freezer and the meat back in the refrigerator. We had about 3 lbs. of cleaned cubed meat/fat and so used 1/3 of the ingredients in the recipe below.
Set up the wheel with the fewest blades and fed a third of the meat through. The grinder mushed it up with little cutting but still in small chunks. Then put on the middle wheel and much less course and mushier. Then the finest wheel and got total mush.
Thirty minutes later we got started with seasoning the meat+chopped fat per the recipe below. Kneaded it well as the seasoning was added first to each side of a large patty in the large bowl then to each side of a log then more kneading.
Seasoning Recipe from http://www.grouprecipes.com/99278/basic-pork-sausage.html
Ingredients
- 10 pounds ground pork [we had a little over 3 so everything below was 1/3 of what is shown here]
- 4 tablespoons salt
- 3 tablespoons powdered sage
- 3 teaspoons powdered thyme
- 1 teaspoon ginger — Did not have so we used ground Rosemary
- 1 ½ teaspoons nutmeg
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1 cup cold water
How to make it – These instruction were modified to what we actually did.
- Place the meat into a large oversized plastic bowl. Mix all of the spices together. Sprinkle the spices over the meat evenly and then, using your hands, begin mixing it all together.
- Roll a piece of sausage to about the size of a [large] golf ball, and flatten it into a patty. Fried the patty, and tasted it.
- The flavor was great! Back to ebay to buy a larger grinder as this will be fun.
Griswold Erie Meat Grinder No. 1110; Cast Iron Table Top Hand Crank. Bought on ebay for $32 with free shipping. Sold by Jason Kring, wisconsinsilverco, North Saint Paul, MN 55109
Trivet for small steamer for woodstove, cast iron, 8″ long by 5 1/2″ wide. Won on ebay on March 30, 2013 for $17.95 plus shipping for $5.35 from Lemees Fireplace,Shades Lamps in Whitman, Massachusetts. It is not an old piece.
